Sunday, September 13, 2009

Sunday Supper #8

I know I'm supposed to be sharing a dinner recipe with you but this week I'm sharing two appetizers. I had my German colleagues over for dinner last Thursday and the following two recipes (courtesy of Kraft Foods) were huge hits.

Hot Spinach Dip

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup KRAFT Real Mayo Mayonnaise
1 cup KRAFT Grated Parmesan Cheese
1 clove garlic, minced

HEAT oven to 350°F. Mix all ingredients.
SPOON into 9-inch pie plate or quiche dish.
BAKE 20 min. or until heated through.
Serve with assorted crackers or tortilla chips.

Optional:  Top with 2 Tbsp. chopped roasted red peppers before serving.

Savory Parmesan Bites

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Grated Parmesan Cheese, divided
2 cans (8 oz. each) refrigerated crescent dinner rolls
1 cup chopped red peppers
1/4 cup chopped fresh parsley

HEAT oven to 350°F. Beat cream cheese and 3/4 cup Parmesan with mixer until well blended.

SEPARATE crescent rolls into 8 rectangles; press perforations together to seal. Spread each with 3 Tbsp. cream cheese mixture. Top with peppers and parsley. Fold 1 long side of each dough rectangle over filling to center; fold again to enclose filling. Cut each into 4 squares. Place, seam-sides down, on baking sheet. Sprinkle with remaining Parmesan.

BAKE 13 to 15 min. or until golden brown.

Enjoy!!  And, as always, leave me a note if you make these.

(Pictures are taken from the Kraft Foods website.  Thank you Kraft Foods! )

1 comment:

fan said...
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